1 (9 inch) prepared chocolate almond cookie crumb crust
1 (9 inch) prepared chocolate graham cracker crust
1 (9 inch) package non-instant dairy free brownie mix
1 tablespoon unsweetened cocoa powder
1/2 teaspoon ground nutmeg
1 cup frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a microwave safe bowl, stir together the cinnamon, nutmeg and cocoa powder. Spread the mixture into the bottom of an ungreased 9x13 inch baking pan. Let stand for 2 hours.
In a medium bowl, whip together brownie mix, cocoa mixture, and nutmeg. Spread the mixture into the bottom of a double boiler over simmering water. Stir espresso, coconut, and frozen whipped topping into the mixture. Pour into baked crust.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick comes out clean. Cool completely before slicing.